Today we talk about Muscadet. Perhaps not everyone knows about this wine produced in an area around Nantes *, not far from the Atlantic coast. But those who read the Maigret novels of the famous Commissioner should remember that drinking this wine quando era più caldo ed aveva sete. Il Muscadet è infatti un vino relativamente semplice, prodotto con uva Melon de Bourgogne, chiamata localmente Muscadet. Le tipologie più pregiate di Muscadet provengono dalla sottozona “ Sèvre-et-Maine ”, un’area che prende il nome dai due omonimi fiumi che scorrono nella zona. Al fine di migliorare la struttura di questo vino, negli anni ‘70 e ‘80 molti produttori iniziarono a far maturare il Muscadet sulle proprie fecce (“ sur lie ”) e lieviti, una pratica che indubbiamente conferisce al vino una maggiore complessità.
Here in Rome from " Comptoir de France " I found a great Muscadet biodynamic product from Guy Bossard whose wine is organic farming since 1975, starting treatment biodynamic since 1992. Guy's goal is to get a screw-resistant according to biodynamic principles, able to express all the nuances of the area for the pleasure of the consumer.
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| The area of \u200b\u200bproduction of Muscadet Image taken from the site http://www.nantes-tourisme.com/fr/decouvertes/autour-de-nantes/route-des-vins-10207.htm |
The Muscadet is known for his match with shellfish and seafood sea \u200b\u200bsalt and the final notes, almost iodine, reminiscent of the sea that I like very much.
It 'great to drink in the beautiful summer evenings, but also in combination with the fish dishes on Christmas Eve that you are pleasantly close.
With the help of my friend bloggers Gracianne (thanks again) I was then reporting to other companies that also produce a good Muscadet that I hope to try on other occasions, when I can find these wines. Here they are:
• Domaine de la louveterie and in particular cuvée Amphibolite Landron (reported in turn by Gracianne CdM Patrick, a Breton blog "Cuisine de la Mer", which defines the best Muscadet in the world!)
Marzeleau • Nelly (domaine du Presbytère)
• Domaine de La Landelle
Finally, I leave you with a recipe based on Breton Muscadet, from the book "Les recettes Breton de Tante Soizic ", Editions Ouest France . It's called " Escalopes de veau à la mode d'Iffiniac " .
Iffiniac is a small town near the Bay of Saint Brieuc in Brittany where they produce very specific type of onion yellow / gold.
Here are the ingredients:
(for 5 persons)
5 small scallops of veal
Iffiniac of 1 kg of onions (you will not find in Italy, but please fit other yellow / gold)
a glass of Muscadet
salt, pepper, grated cheese
breadcrumbs 100 g butter
Melt the butter in a saucepan the onions cut very thin until golden brown. Add the meat and grated Gruyere cheese over, sprinkling even bread crumbs. Cook for a few minutes. Add a glass of Muscadet and bake at medium heat for 45 minutes. Will form a tasty crust but the inside will be soft due to the onions.
It 's a very good dish that I recommend you try. I personally am very fond of the onion-Gruyere combination as in the case of Soupe à l'oignon gratinée . The last time I made this meat I have not photographed but only eaten, hence the reason for the photo ...
* city of France, among other things, that reads more my blog based on the statistics google
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